Make dinner memorable tonight with this tender Pepper Steak recipe! Sirloin steak is perfectly seasoned with a blend of aromatic spices and served with stir-fried vegetables for a delicious meal, ready to serve in 20 minutes.
Who says you can’t have steak on a weekday?! This pepper steak recipe is the ultimate quick-fix meal, easy enough to whip up for a worthy indulgence any day of the week! Loaded with juicy flavor and texture, each bite is a savory delight sure to be a crowd-pleaser for any occasion.
This pepper steak stir fry is a harmonious blend of savory, sweet, and tangy flavors that elevate mealtime. Tender steak is seared to perfection and combined with vibrant bell peppers, sweet onion, and fragrant garlic. The beef with peppers and onions is finished with a delicious sauce made from soy sauce, rice vinegar, and a hint of aromatic ginger.
Serve this easy pepper steak recipe family-style for make-your-own bowls with rice, cauliflower rice, or quinoa, or use it as a filling for lettuce wraps! You can also plate it as a main course paired with side dishes for a dinner party or special occasion. If you’re looking for more tasty steak recipes, try my steak and shrimp skillet, garlic butter steak bites, or flank steak with chimichurri.
Why You Will Love This Recipe
- Quick & Easy. Whip up this one-skillet steak and peppers dish in 20 minutes with minimal ingredients!
- Flavor-packed. Each bite is a burst of savory and aromatic flavors from the juicy sirloin steak, tender veggies, and blend of umami seasonings.
- Healthy. This pepper steak with onions is made with good-for-you ingredients and is low in carbs, making it a healthier option to satisfy your Chinese takeout cravings without sacrificing flavor!
Recipe Ingredients
Below are the simple ingredients needed to make steak with peppers and onions. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Sirloin Steak: Look for a well-marbled sirloin steak with no excess fat. Alternatively, you can use flank steak, ribeye, or strip steak.
- Steak Seasoning: Use your favorite pre-made steak seasoning from the grocery store or make your own with salt, pepper, garlic powder, onion powder, and desired herbs.
- Sesame Oil: Opt for toasted sesame oil for a richer and nuttier flavor. Regular sesame oil also works or you can use a neutral cooking oil if you need a substitute.
- Bell Peppers: You will need a green and a red bell pepper. Look for firm peppers with no soft spots. You can also use yellow or orange bell peppers if desired.
- Yellow Onion: Select a firm onion with no visible signs of sprouting or soft spots. Alternatively, you can use white or red onions for a sweeter note.
- Garlic Cloves: Use fresh garlic bulbs with plump, firm cloves for the best flavor. Alternatively, you can use pre-minced store-bought garlic for easy prep.
- Soy Sauce: I suggest using a low-sodium soy sauce to control the seasoning of the steak and peppers. Be sure to choose a gluten free soy sauce if on a gluten free diet.
- Rice Vinegar: Unseasoned rice vinegar is best for this dish. You can find it in the Asian section of most grocery stores. Alternatively, you can substitute with white wine vinegar or apple cider vinegar.
- Ground Ginger: Use ground ginger powder for the easiest prep or use freshly grated ginger for a more intense flavor. Alternatively, you can use a small amount of ginger paste.
- Seasonings: Fine sea salt and ground black pepper accentuate the other flavors in this recipe.
How to Make Pepper Steak
Below are photos and recipe steps to make this bell peppers and beef recipe at home. You will also need a large skillet, a knife, and a cutting board.
Season the Beef
Bring the steak to room temperature by removing it from the fridge and letting it sit out for about an hour before cooking. Season the steak well with the steak seasoning on both sides.
Sear the Steak
Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the steak and cook for 2-3 minutes on each side until it reaches an internal temperature of 130-135ºF with a meat thermometer. This will be rare/medium rare doneness. Remove the steak from the pan and set it aside on a plate.
Sauté the Vegetables
Heat the remaining 1 tbsp sesame oil in the pan and add the peppers, onion, and garlic. Saute for 3-4 minutes until the vegetables become tender and fragrant. Remove them from heat until you are ready to add the steak.
Add the Sauce
Slice the steak, then add it back to the pan of vegetables along with the soy sauce, rice vinegar, ginger, salt, and pepper. Toss over medium-high heat until combined, then serve hot!
Serve
Enjoy pepper steak and vegetables as a light meal, serve over steamed rice, noodles, or a salad, or pair with some of our favorite dishes below for a full-spread meal.
Tips and Tricks
- Use high heat in the skillet to quickly cook the ingredients for a crisp stir-fry texture.
- If you prefer steak more well done, allow the steak to cook for an additional 3-7 minutes in the pan until the steak has reached your desired degree of doneness. Keep in mind that the steak will continue to cook when tossed with the vegetables, so err on the side of slightly undercooking it to prevent tough or chewy steak.
- Slice the steak thinly against the grain, perpendicular to the muscle fibers’ direction, for the best tender texture.
Steak and Pepper Skillet FAQ
Allow the steak and vegetables to cool completely before transferring to an airtight container and storing them in the refrigerator for 3-4 days. Reheat in a skillet or the microwave until warmed through.
Yes, you can make this recipe vegetarian by swapping the steak for a firm tofu or seitan. Press the tofu to remove excess moisture. Cut it into long strips and follow the recipe as outlined.
While pepper steak is best enjoyed fresh, you can prepare the ingredients ahead to save time. Season the steak and store it in an airtight container in the refrigerator, and slice the vegetables and store them in a separate container. Then follow the recipe as outlined when you’re ready to cook!
Skillet Pepper Steak
Ingredients
- 1 lbs sirloin steak
- 1 tsp steak seasoning
- 2 tbsp sesame oil
- 1 red bell pepper pith and seeds removed, sliced
- 1 green bell pepper pith and seeds removed, sliced
- 1 yellow onion sliced
- 4 garlic cloves minced
- ¼ cup low-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Bring your steak to room temperature by removing it from the fridge and letting it sit out for about an hour before cook time. Season with the steak seasoning on both sides.
- Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the steak and cook for 2-3 minutes on each side, or until it reaches an internal temperature of 130-135 degrees (rare/medium rare). Remove from the pan and set aside on a plate.
- Heat the remaining 1 tbsp sesame oil to the pan and add the peppers, onion, and garlic. Saute for 3-4 minutes until the vegetables become tender. Remove from heat until ready to add the steak.
- Slice the steak, then add it back to the pan along with the soy sauce, rice vinegar, ginger, salt, and pepper. Toss to combine, then serve!
Notes
- Leftovers keep in the fridge for up to 3 days.
- You can cook your steak for longer, but it will not be as tender and you risk overcooking when you add it back to the skillet.
- Serve with rice, cauliflower rice, or quinoa! This also tastes really good in lettuce wraps!
